Crispy Vegan Chiles Rellenos with Tomato Sauce

Roast and peel poblano peppers. Using a knife, make a vertical cut from the stem to the tip of the chile.

Stuff each chile with vegan mozzarella, close it, and secure with toothpicks. Set aside.

In a blender, combine tomatoes, garlic, and onion. Process until smooth.

Heat a medium sauce pot over medium heat, add the tomato mixture and simmer for 7 – 10 minutes, or until the sauce begins to thicken. Season with salt and pepper.

In a large bowl, combine chickpea flour and kosher salt. Gradually pour in soda water while whisking, until the batter reaches the consistency of a thin pancake batter.

Heat vegetable oil in a high-sided pan to 360°F. Maintain the temperature during frying.

Dip each stuffed chile into the batter, letting excess drip off, then carefully place it in the hot oil. Fry until golden and crispy, about 5 minutes on each side.

Remove the chiles and place on a plate lined with paper towels to absorb excess oil.

Serve each chile on a plate of the tomato sauce.